In this week’s column, Vir Sanghvi explains the process of sous-vide that chefs adopt by packing ingredients in a vacuum in plastic bags and then suspending the bags in a low-temperature water bath for a long time. read more

All the qualities that make Brazil’s art hub pop—its sophistication, experimentation, and international and local mix—can be applied to its food scene. Here are the best restaurants to try once there. read more